Ingredients
1 ½ lbs ground beef (80/20 or 85/15 for best flavor)
1 cup breadcrumbs (panko or plain)
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
½ cup milk
2 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tsp dried thyme or Italian seasoning
¼ cup ketchup (for the glaze)
¼ cup ketchup
2 tbsp brown sugar (For the Glaze)
1 tbsp Dijon mustard (For the Glaze)
1 tbsp Dijon mustard (For the Glaze)
1 tbsp apple cider vinegar (optional)
Execution
Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
Mix the meatloaf base: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, salt, pepper, paprika (if using), and thyme or Italian seasoning. Use clean hands or a large spoon to mix everything together until well-combined, but don’t over-mix, as that can make the meatloaf tough.
Shape the loaf: Transfer the meat mixture into your prepared loaf pan and press it gently to form an even loaf shape.
Prepare the glaze: In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Pour half of this glaze over the top of the meatloaf, spreading it evenly with a spoon or brush.
Bake: Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
Add the final glaze: About 15 minutes before the meatloaf is done, remove it from the oven and spread the remaining glaze on top. Return to the oven and finish baking.
Rest and serve: Once fully cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, making each slice moist and flavorful.
Additional tips
- Meat Choice: While ground beef is traditional, you can also use a blend of beef and pork, or even substitute ground turkey for a leaner version.
- Gluten-Free Option: Swap the breadcrumbs for gluten-free breadcrumbs or use cooked quinoa as a binder.
- Make It Ahead: This meatloaf can be prepped ahead and stored in the fridge for up to 24 hours before baking. It also freezes well for meal prep—just wrap tightly in foil and freeze for up to 3 months.
